ABOUT Chard

A cool season crop, chard is a leafy green that has a mild earthy flavor similar to beets. It has origins in the Mediterranean, specifically Sicily, Italy and Greece where its grown for at least 2,000 years. These nutrient rich leaves are used largely in the cuisines of those regions as well as in North African and Middle Eastern cuisines. Chard is also know as Swiss chard, and that is largely due to Swiss producers wanting to distinguish their chard from French chard in the late 1700s, but there’s no significant difference between the two.

Here at Rock Steady, we have rainbow chard, which means that the colors of the stems can range from pink, yellow, red, and white!

COOKING & STORAGE

Edible parts: Leaves and stems
Medicine and Nutrients: Chard is packed with minerals like iron and magnesium as well as vitamins A, C, and K which make it an excellent plant buddy when it comes to maintaining the overall health of your digestion, immunity, sight, skin, and blood.
Storage: Raw chard should be kept in a plastic bag in the fridge for up to a week. Rinse well in water just before using. Cooked chard will keep in an airtight container for up to 5 days in the fridge. You can also freeze it for up to 12 months.

Ways to Prepare

RAW: When eating chard raw in salads, it’s best to remove the bitter stems from the leaves and either chop the stems finely so they better absorb whatever salad dressing you might be using, or discard them into a compost pile.
COOKED: Chard can also be sautéed, added to soups and chilis, and stir fried. The stems add incredible flavor to a broth or stock.

RECIPES

Chard Fried Rice (Playful Cooking)
Peruvian Swiss chard pie (Food52)
Braised Swiss chard and Kale (Son of A Southern Chef)
Cream Braised Chicken with Swiss Chard and Potatoes (A Cozy Kitchen)

Authored and compiled by Maya Marie of Deep Routes, Ayllen Kocher, and Amara Ullauri.